Yak

Yak is the meat of the domestic yak, Bos grunniens, a long-haired bovine native to the Himalayan region and the Tibetan Plateau, where it is raised for meat, milk, wool, hides and as a pack and draft animal at high altitudes. Yak meat is dark red and lean compared with common beef, and is a dietary staple across Tibet, Nepal, Mongolia and neighboring high-altitude regions, prepared fresh, dried or smoked. Yak meat and yak milk products such as butter and cheese remain central to Tibetan and Himalayan cuisine.